Artichokes Sautes

• 6 Fine Tender Artichokes
• 2 Tablespoonfuls of Butter
• A Teaspoonful

Take six fine Artichokes and cut into quarters. Remove the choke entirely. Trim the leaves neatly and parboil in hot water for five minutes, being careful to add a teaspoonful of salt and a tablespoonful of vinegar to the water. After five minutes remove the Artichokes and drain thoroughly. Place in